Olive and Bacon Savory Cake

Hey guys,

I am back with this new summery recipe. For starters or appetizers,  there is nothing like a savory cake! This recipe is super easy but really good !

Ingredients:

  • 1 3/4 cup flour
  • 2 tsp baking powder
  • 3 eggs
  • 1 pinch of salt
  • ground pepper
  • 1/3 cup canola oil
  • 1/2 cup milk
  • 1 cup Parmesan cheese or Gruyere
  • 2 cup diced bacon or diced ham
  • 12 ounces can pitted green olives, drained

Method:

1 . Preheat oven to 400°F. In a large bowl, add the flour, baking powder, eggs, salt, pepper and canola oil.

2 . Mix well, then add milk, grated cheese, green olives and bacon.

3 . Cover a cake pan with parchment paper and pour in the mixture.

4 .   Bake for about 45 minutes. Let cool for 15 minutes, and serve warm or cold.

Pour la version française, c’est par ici

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Upside down Apple Pie

Another Apple pie recipe!  This french classic is infused with caramel in every bite. Made with caramelized apples and baked upside down in a bed of caramel it is by far one of my favorite. If like me you also like apple pie you can also go check out my Yogurt Apple Cake and Gluten Free Apple Pie recipe ! 🙂

Ingredients:

  • 6 apples peeled and thinly sliced ( pink lady or ganny smith)
  • 1/2 cup butter
  • 1 teaspoon of sea salt
  • 1/2 cup sugar
  • 1 dough for pie crust

1 . Melt butter in a 10 inch spring form pan over medium to medium high heat.

2 . Add 1 cup sugar and cook, stirring constantly, for 2 minutes or until sugar is melted and begins to turn golden brown. Remove from heat.

3 .  Nicely arrange apples around this edge of pan. Then, fill the middle with the remaining apples slices. Add a second layer of apple ( this second layer does not need to be pretty since you won’t see it after flipping the pie).

4 . At this point, the caramel might look like it’s hardened but that’s OKAY, it will loosen up as the cooking and baking proceed. Cover the pan with foil, put the pan back on heat and cook apple for 5 to 10 minutes, until apples have softened.

5 . Preheat oven to 400F. Remove pan from the heat and cover immediately with the pie dough (be careful not to burn yourself). Roll the edges of the dough against the edges of the pan. With the tip of a knife, drill a small hole in the center of the dough to allow the steam to escape.

5 . Bake for 40 minutes until the crust is golden. Let it cool for 10-15 minutes and then flip it. Scrape out any apples or caramel that might’ve stuck to skillet, and put them back into place on the tart. Don’t wait much longer or the caramel will stick to the pan.

Add some vanilla ice cream over that and you’ll be heaven.

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Creamy Zucchini Soup

Only THREE ingredients (not counting salt and pepper) is all it takes to make this quick, easy, delicious soup my family and friends have been enjoying for years!
It takes less than 30 minutes start to finish, isn’t that awesome?!

Ingredients for 4 persons:

  • 3 medium zucchini, skin on cut in large chunks
  • 1 chicken or vegetable bouillon cube
  • 2 tablespoons cream cheese
  • salt and pepper

Methods:

1 . In a large pot, cover the zucchini of water and add the bouillon cube. Let it cook over medium heat for 20 minutes until tender.

2 . Remove from heat and mix the soup with a blender. Add the cream cheese and mix again until smooth.

3 . Taste for salt and pepper and adjust to taste. Serve hot.

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It’s Mardi Gras ~ Oreillettes, a traditional french pastry

Hey Guys, it’s Mardi Gras ! A traditional way to celebrate Mardi Gras (besides the famous carnaval)  is to to eat “Oreillettes“. It is a traditional pastry from the south of France with a sweet orange flower taste. Hope you will enjoy !

Ingredients:

  • 4 eggs
  • 1/2 cup of sugar
  • 1/2 cup of orange blossom water
  • 1/2 cup of canola oil
  • 3 tablespoons of baking powder
  • 4 cups flour
  • 1 pinch of salt
  • 1 quart vegetable oil for frying

Methods:

1 . In a large bowl, mix together the sugar, salt, eggs, orange blossom, baking powder and canola oil. Slowly add the flour into the mixture.

2 . Mix until you have a firm rough dough.

3 . Roll out the dough (on a flat, floured surface) as thinly as possible (about 2 mm) in a somewhat rectangular shape. This should be fairly easy as the dough should be elastic and moist.

4 . Cut out stripes about 1 1/2″ to 2″ wide. Divide the stripes into smaller rectangles, approximately 4″ long and with a knife, make a 1 1/2″ long slit in the center of each rectangle, lengthwise.

5 . Heat the oil in a frying pan (oil should be about 1″ or 1 1/2″ deep) until boiling hot. Place a few of your small rectangle of dough in it, making sure they don’t touch each other. Flip once, after only a few seconds, then wait a few seconds longer.

6 . Take out as soon as the oreillettes have a nice golden color. Drain on paper towels placed in a plate.

7 . Once all the oreillettes are cooked, sprinkle with powdered sugar.

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Yogurt Apple Cake

Hi Guys ! Happy Monday !

Today’s recipe is an unbelievably moist cake that’s loaded with chunks of apples. Once you eat your first slice, you’ll be begging for more! It’s a big cake that’s really easy to make. Full of fresh apples, vanilla extract and yogurt for the moisture, it is a fabulous fall/winter dessert.

Ingredients:

  • 1 cup greek yogurt
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 3 eggs
  • 2 tablespoons vanilla extract
  • 2 cups flour
  • 3 tablespoons baking powder
  • 1/4 cup canola oil
  • 3 apples* (peeled, quartered, diced)
  • 1 apple* (peeled, quartered, sliced for the top of the cake)

*I used pink lady apples for this recipe but you can use any other types of apple.

Method: 

1 . Preheat oven to 360F. Grease and line base and sides of a 20cm round cake pan.

2 . In a large bowl, add the greek yogurt, the sugar, the eggs and the vanilla extract.

3 . Gently fold in the flour, the baking powder and canola oil.

4 . Add the 3 apples at the bottom of the pan and then add the mixture on top of it.

5 . Arrange the apple slices on top of the cake, then bake for 45 minutes or until golden brown and a skewer inserted into the centre of the cake comes out clean.

Candlemas or Crêpes Day

Hey guys!

Today is a special day in France as everyone celebrate Candlemas or “La Chandeleur“. Nowadays it’s a family time most simply associated with eating crêpes, delicious thin French pancakes.

Preparation Time: 10 minutes + 30 minutes rest
Cooking time: 20 minutes
Supplies:

Ingredients:

  • 3 1/4 cups (750 ml of milk
  • 3 cups (375g) of flour
  • 4 eggs
  • 1 tablespoon of sugar
  • 1/4 cup of vegetable oil + 1/4 cup for the pan
  • 1 tablespoon of orange flower water

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Methods:

1 . Put the eggs, oil, sugar, milk and orange flower water into the blender. Mix for couple seconds.

2. Then add the flour and mix for 1 minute. Allow the batter to rest for 30 minutes at room temperature before making the crêpes.

3. Heat a 12-inch nonstick skillet over medium. Lightly coat with a bit of vegetable oil. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.

4. Loosen edge of crepe with a rubber spatula, then quickly flip. Cook one more minute. Slide crepe out of skillet and repeat with remaining batter.

5. Add any filling that you like: sugar, chocolate, jelly.. you have an infinite choice !

French Sugar Puffs ~ Chouquettes

Hello everyone,

Chouquettes are little sugar puffs of choux pastry, sprinkled with pearl sugar. Making the dough is simple and chouquettes will be perfect as a snack.

Preparation time: 15 minutes
Cooking time: 20 minutes

  • 1 cup (250 ml) of water
  • 1/2 cup (125g) of butter
  • 1 1/4 cup (150g) of flour
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • 5 eggs

1 . Preheat oven to 360ºF. Line a baking sheet with parchment paper.

2 . Heat the  water, butter, sugar and salt in a saucepan. Bring to a simmer over medium heat. (Make sure it is not boiling!!). Remove from heat, and add flour all at once, stirring vigorously. Return the pan over medium-low heat and keep stirring until the dough forms a smooth ball that pulls away from the sides of the pan.

3 . Let the dough cool for 3 minutes then whisk in 4 eggs, one at a time, until shiny and smooth. Whisk the last egg but only add half of it into the preparation.

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4. Use a piping bag fitted with a star tip to form small ball of batter.

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5 . Make sure you are spacing the dough enough to give them a little room to spread. Brush with egg left-over using a pastry brush and sprinkle the dough balls generously with pearl sugar. Bake for 20 minutes. Once it is cooked, slightly open the oven and let them cool for 5 minutes. It will help to keep them fluffy. Enjoy !

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Pour la version française c’est par ici: Les Chouquettes

Coconut Balls

Hello everyone,

I eat these little coconut balls all the time. My family and friends really love them. They are healthy and really easy to make! Yummy in my tummy!

Time prep: 15 minutes
Cooking time: 15 minutes
Supplies:

  • 2 mixing bowl
  • Whisk or electric mixer
  • parchment paper

Ingredients for 20 coconut balls:

  • 2 eggs
  • 1/4 cup of sugar
  • 2 cups of flaked coconut
  • salt

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Method:

1 . Preheat oven to 350°F
2. Separate the egg whites from the yolks and add a pinch of salt into the egg whites. Whip egg whites until foamy using an electric mixer.
3 . Mix the yolks, the sugar and the flaked coconut.
4 . Slowly add in the whipped egg whites into the coconut mixture. Shape the mixture into mini balls and place them on a baking sheet covered with parchment paper.
5 . Cook for 15 minutes until golden.

Pour la version française c’est par ici: Boules de Coco

French Meringue

Hello everyone,

So simple, meringues are fun and colorful and can be made for any occasion! They are super light, cloud-like and melt in your mouth with delight. Enjoy xx

Time prep: 15 minutes
Cooking time: 2 hours
Supplies:

  • Clean mixing bowl
  • Whisk or electric mixer
  • Parchment paper
  • Piping Bag

Ingredients for 30 meringues:

  • 2 egg whites
  • 1 cup (120 g) of sugar
  • food coloring

1 . Preheat oven to 250 ° F. Before starting, make sure that your bowl is free from grease as well as no egg yolk into your egg white.
2 . Whisk the whites, the foam and air bubbles will start to tighten. Add the sugar little by little and a few drops of food coloring.
3 . Fill the piping bag with meringue and slightly pipe the meringues on a baking sheet covered with parchment paper.Alternatively, you can use a soup spoon to scoop large, rustic meringues.
4 .Bake the meringues for 30 minutes at 250°F and then lower the temperature to 200 ° F.
Bake for an extra 1h30.

Pour la version française c’est par ici: Meringues Faciles

Mini Potatoes au gratin – Gluten Free

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Happy New Year! I hope you had a great time with family and friends as well as plenty of good food !

Today’s recipe is really easy and simple but so delicious! This mini potatoes au gratin is a perfect side dish for read meat or even fish.

Hope you will enjoy xx

Prep time: 15 minutes
Cooking time: 1 hour
Supplies:
  • mandoline slicer (if you don’t have one you can just chop the potatoes with a knife finely, it will just take a bit more time)
  • 4 mini casseroles or ramekins (or even a muffins/cupcakes tray)
Ingredients for 4 mini casseroles
  • 500g of potatoes – (6 medium potatoes)
  • 1 egg
  • 300 ml (1 1/4 cup) of milk
  • 50 ml ( 1/4 cup) of heavy cream
  • 1/2 cup of shredded gruyere or swiss
  • 1 tablespoon of salt
  • 1 teaspoon of pepper
  • 1 teaspoon of ground nutmeg

Preheat oven to 320 °F. Peel the potatoes and finely chop them with a mandolin (or a knife). Once all the potatoes are chopped, divide the potatoes in thin layers in the mini casseroles, while making sure to separate them from each other.

In a bowl, beat the egg, the milk and the heavy cream. Add the ground nutmeg,the salt and the pepper. Pour this mixture over the potatoes and sprinkle with shredded cheese. Cook for 1 hour.

Pour la version française c’est par ici : Gratin de pommes de terre facile